The autumn is installed and on the shelves of markets we see lots of varieties of squash, pumpkin, butternut squash, etc. envy of soups and hot soup is felt!
For my creamy soup, I set my sights on the Butternut squash which means hazelnut butter, just mentioning his name makes my mouth water! It looks like a large pear; its skin is yellow and has a soft, creamy flesh.
I offer you a delicious creamy soup made from butternut squash, onion, and chicken broth, easy and quick to make which is eaten cold or hot, to serve at the beginning of the meal as a starter or even to make a light meal for the evening accompanied by ‘good nut bread and cheese!
Please note that this recipe is inspired by Pioneer Woman’s Butternut squash soup recipe with little variations.
Ingredients
1 butternut squash of 2 kg
1 onion
Olive oil
Salt
875 ml chicken broth
250 ml of liquid cream
1 tbsp. honey
Sour cream for serving
Cooking method
Preheat the oven to 220 ° C.
Cut the squash in half lengthwise and core it with seeds. Place squash, cut side up, and onion on a baking sheet. Add salt and a drizzle of olive oil. Bake for 55 to 60 minutes or until the butternut squash is tender and starting to brown.
Scrape the flesh of the squash and place it in the bowl of a blender with the peeled roasted onion. Add 250 ml of the chicken broth and mix until the mixture is smooth.
Pour the mixture into a saucepan, add the remaining broth, cream and honey. Heat over medium heat until the soup is heated through. Serve with sour cream and good nut bread.
Variants
This recipe can be made by pumpkin as well.
Serve with your choice of:
- Plain yogurt and a lime wedge. You can flavor the yogurt with mango chutney.
- Replace the yogurt with coconut milk added at the end of cooking and a spinach or baby spinach, garnish the soup with roasted flaked almonds.
Pioneer Woman’s Roasted Butternut Squash Soup
Equipment
- Oven
Ingredients
- 1 butternut squash of 2 kg
- 1 onion
- olive oil
- salt
- 875 ml chicken broth
- 250 ml liquid cream
- 1 tbsp honey
- Sour cream for serving
Instructions
- Preheat the oven to 220 ° C.
- Cut the squash in half lengthwise and core it with seeds. Place squash, cut side up, and onion on a baking sheet. Add salt and a drizzle of olive oil.
- Bake for 55 to 60 minutes or until the butternut squash is tender and starting to brown.
- Scrape the flesh of the squash and place it in the bowl of a blender with the peeled roasted onion. Add 250 ml of the chicken broth and mix until the mixture is smooth.
- Pour the mixture into a saucepan, add the remaining broth,cream and honey. Heat over medium heat until the soup is heated through. Servewith sour cream and good nut bread.
Notes
This recipe can be made by pumpkin as well.
